प्रायोगिक जीवविज्ञान के यूरोपीय जर्नल खुला एक्सेस

अमूर्त

Comparison of different commercial cheese characteristics in Iran

Zahra Khoshdouni Farahani, Fatemeh Khoshdouni Farahani, Morvarid Yousefi and Leila Nateghi

In this study, it was aimed to measure the physic- chemical and sensorial properties of different cheese include white, cream, cumin and mozzarella cheese that were obtained from local store. The pH, acidity, ash, calcium and phosphorus content of the samples were similar. White cheese has showed the highest protein and salt content and cream cheese has the highest fat content and organoleptic properties score, cumin cheese showed the lowest consumer acceptability.